To broil Eels

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

for the eel

a large eel ↝ Fish, eel [Fish]

for the stuffing

the tail-end ↝ Chicken, tail [Chicken, whole pieces]
a little beaten cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
an equal quantity of crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

for serving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy
the juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Skin the eel and make it very clean.
Open the belly, cut it in four pieces.
Take the tail-end, strip off the flesh, and beat it in a mortar.
Season it with a little beaten cream, a little grated nutmeg, pepper and salt, a little parsley and thyme, a little lemon-peel, and an equal quantity of crumbs of bread.
Roll it in a little piece of butter, then mix it again with the yolk of an egg.
Roll it up again, and fill the three pieces of belly with it.
Cut the skin of the eel, wrap the pieces in and sew up the skin.
Broil them well.
Have butter and anchovy for sauce, with the juice of lemon.

Original Text

To broil Eels.
TAKE a large eel, skin it and make it very clean. Open the belly, cut it in four pieces, take the tail-end, strip off the flesh, beat it in a mortar, season it with a little beaten cream, a little grated nutmeg, pepper and salt, a little parsley and thyme, a little lemon-peel, an equal quantity of crumbs of bread, roll it in a little piece of butter, then mix it again with the yolk of an egg, roll it up again, and fill the three pieces of belly with it. Cut the skin of the eel, wrap the pieces in and sew up the skin. Broil them well, have butter and anchovy for sauce, with the juice of lemon.

Notes

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